**2. Organic and conventional vineyards in Romania: general characteristics**

*Vitis vinifera* varieties are the most cultivated worldwide due to their high quality of fruit for wine production. However, its high susceptibility to many pests, fungal diseases and extreme temperatures is a major problem in the cultivation of vines around the world. It is of a significant importance that cultivated varieties are well adapted to abiotic and biotic stressors with different characteristics, such as cold resistance, short-term growing season, and pest's resistance. A current challenge in oenology is to obtain varieties that are resistant to grapevine diseases, without losing the quality of the grapes. In this sense, a new ecological approach to viticulture is desired, which should emphasize the organic production of grapes, recognizing the importance of the interactions of the vine (*Vitis vinifera*) with the microbial

communities of the soil. Due to different treatments in the field of viticulture [14], distinct microbial communities can form, and they may affect the potentially beneficial interactions of the soil, as a habitat, with the vines. Therefore, the scientists are currently concerned and working on identifying differences in community structures of landscape fungal and bacterial soil communities and to relate them to the type and duration of soil management and vineyard habitats [15, 16].

In the last years, the organic cultivation of *Vitis vinifera* has grown steadily in many areas, and thus in the European Union (EU) at the end of 2011, there were over 200,000 hectares cultivated in this system, corresponding to about 15% of the total crops [17, 18].

From the organic culture point of view, *Vitis vinifera* is a part of a complex agroecosystem where many organisms coexist and interact, and systemic treatments are completely missing [19]. Organic viticulture recognizes the importance of interactions between soil and plant microbial communities [16, 20], as they influence the growth, physiology, and yield of the vine.

In conventional culture, negative effects may appear on plants and soils due to application of fungicides [14], soil acidification due to fertilizers use [21, 22], and tillage [20]. The pesticides significantly affect soil microbial communities, including beneficial species such as mycorrhizal fungi [14], thus changing the interactions between vines and microorganisms and finally, modifying the phytochemical profile of grapes.

Fungicides are the main pesticides used in conventional viticulture, while copper-based fungicides (Bordeaux mixture, copper fungicide - a mixture of 20% copper and 80% neutralized copper sulfate) are the only effective methods allowed for organic viticulture. However, prolonged use of copper can also have profound effects on microbial communities, as copper accumulates in the topsoil after fungicide application [23]. Copper becomes mobile in soil pH of 5.5–6.5 and thus more available to organisms, which can create stress for microorganisms and affect their enzymatic activities [14, 23]. Also, tillage and fertilization [22], as well as weed-type wild plant communities, which grow in vineyards, especially between vineyards [15] influences the physicochemical and microbial properties of the soil. In contrast, low-input measures of organic viticulture may provide better conditions to support a higher diversity of beneficial microorganisms in the soil (*i.e.* mycorrhizal fungi) [15, 16]. These measures can avoid the selection of taxa that tolerate high levels of nutrients [24]. This is of a significant importance for vines, as they are characterized by low root densities, and this is an indication of the need for a strong dependence on interaction with beneficial root endophytes [25]. Organic vine growers recognize the importance of vine interactions with soil microbial communities. However, the lack of knowledge on this topic may affect the production, and further research on this topic is beneficial [15]. Some studies have shown that, in organic viticulture, copper-based fungicides that replace chemical pesticides may have serious effects on bacterial diversity and community structure [15, 26]. Similarly, copper has been reported to affect fungal communities in vineyards [26]. Other studies [15] have shown that the same copper concentrations were found in the vegetative parts, especially in grapes grown in both organic and conventional culture if the latter is properly managed and there is no historical accumulation of copper in the soil. The conclusion was that cupric fungicide was not the main driving force behind the differences observed in the microbial communities that formed in the two types of vine crops [15]. A recent patent [27] describes a method where the use of synthetic products for phytosanitary treatments is prohibited, and plant health is ensured in a preventive manner, only products based on simple mineral salts (copper, sulfur, sodium silicate) or plant extracts are allowed, within the limits of the rules established by legislation (EC Regulations 834/2007, and 889/2008).

*Romanian Organic and Conventional Red Grapes Vineyards as Potential Sources… DOI: http://dx.doi.org/10.5772/intechopen.98972*

Several advantages deriving from the application of the above-mentioned invention are mentioned, including the obtaining of natural grapes without chemical residues.

Vine varieties (*Vitis vinifera L*.) have been cultivated in Romania for more than 2000 years. According to the OIV report from 2018, Romania registered an increase of 10% in vineyards since 2000 [28]. In the recent years, there has been a relatively rapid increase in areas planted with wine grape varieties, such as Cabernet Sauvignon, Merlot, Chardonnay, Riesling, and Pinot Noir, along with local varieties (Feteasca, Cotnari, Busuioaca, Incense, etc.), widely cultivated in Romania [29]. Currently, Romanian vineyards have no problems with phylloxera pests, and most of the planting material propagates through cuttings. However, in cold regions, the vine is usually grafted on cold-resistant rootstocks.

The most difficult issue in quality evaluation of both organic (complies with the rules of organic farming, and is certified by a control and certification body) and conventional vineyards is the aspect related to the pedoclimatic environment (zone, climate, and soil). A recent paper [19] revealed the importance of internal (grape genetics, rootstock) and external factors (pedoclimatic conditions), that together with cultivation techniques lead to obtaining the grapes colored in the right point, rich in sugars, high aromas, and extractive compounds. In this regard, Romania, by geographical position and climatic conditions, offers good adaptability, short and perfect acclimatization of various grapes varieties. Also, it offers particular conditions of soil for high resistance of the wine against phylloxera and other diseases. These aspects contribute to the increase of vineyards quality and productivity. It is well known that cultivation of grapes for wine production, as well those dedicated to consumption as fresh fruits, is mainly done in the hills with slopes, with different altitudes, and particularly, with an open valley, ventilated by winds [30–33]. Plains and mountains are also suitable places for vine growing. Most of the vineyards in Romania are positioned on the gentle hill slopes (*e.g.,* between 5% and 25%), this being the best solution in terms of temperature, isolation, and brightness. Also, this favors the chlorophyll photosynthesis in leaves and allows the formation of sugars. On the other hand, the continental climate, with thermal amplitudes, characterized by long and hot summers and cold winters, favors a good ripeness of the grapes. However, an issue still remains - the daily thermal, because allows the accumulation of bioactive substance in the grape skins, and thus conferring a complex and elegant aroma, and fixed acids in the pulps. The average annual temperature is 11.3°C and the annual rainfall is approx. 642 mm. The distribution of rains during the vegetation period is uneven, reaching a maximum of precipitation between May and June. Summer is long, autumn is mild and dry, thus the ripening process of grape and the accumulation of bioactive compounds in varieties is the highest. The climatic parameters fully evaluated by the enoclimatic aptitude index have very good values, corresponding to a very good oenological potential. In certain harvest years, the vineyard has exceptional enoclimatic aptitude, and this happens with a frequency of 1 to 7 years. Hail is a phenomenon that may cause significant damage. In addition, the soil texture, and its composition, including pH, influence the quality of vineyards. The soil in Romania mainly consists of clay ground (absorbs water and gradually transfer it to the roots), silt (has characteristics of both clay and sand), and sand (confers porosity to the soil), and with a various granulometry. In this respect, Romanian soils that are suitable for vineyards are classified [34] in the following main categories: (1) *calcareous-clay soils* with calcareous subsoil (suitable for grapes/wines with a highest quality, with intense and varied aroma, rich in mineral notes, finesse, and longevity) characteristic for the hills towards to mountain area; (2) *clay ground* (suitable for red grapes/wines, very intense color, richness, softness) characteristic to hills to plain area; (3) *sandy ground* (suitable for grapes/wines light/

pale and transparent color, with smooth tannins, fragrant) characteristic for the plain areas towards Danube Delta. One may conclude that the Romania's fifth rank in the EU in terms of vineyards surface is strongly related to the great variability of the hydro-physical properties and soil trophicity existing in the country. These facts determine different degrees of favorability for the vine cultures, and thus obtaining of very differentiated productions in quantitative and qualitative aspects, according to the vinifera combinations/cultivated rootstocks.

Romania has an important abundance of *Vitis* germplasm resources, widely distributed throughout the country [19]. These native, old varieties cultivated in Romania (*e.g.,* Feteasca Neagra, Feteasca Alba, Tamaioasa Romaneasca, Grasa de Cotnari, Galbena de Odobești, Busuioaca de Bohotin - Tamaioasa hunata de Bohotin, Busuioaca Neagra, Riesling de Banat) or table varieties such as Victoria, Argensis, etc., have strong resistance to vine diseases, good climatic adaptation, high resistance to humidity and low resistance to light [35]. Native species are characterized by a thick dark red market, which leads to the production of ruby red wines, traditional, appreciated, with special aromas. On the other hand, Romanian native vine varieties have a significant range of volatile compounds compared to varietal flavor (polyphenolic and flavonoid compounds), a high concentration of anthocyanins, a low tannin content and considerable acidity, a rich content of vitamins and sugars, and thus may be an attractive option to produce single-variety wines [19].
